Italian Zucchini Bake
By: Kristi Rimkus
Published: Friday, August 27, 2010 - 9:03am

Ingredients




2 ″s medium zucchini, sliced on a diagonally 1/4 thick
1 small leek, finely sliced
1 clove garlic, minced
2/3 cup sugar free spaghetti sauce
1/2 cup panko bread crumbs
1/4 cup parsley
1/4 cup low fat mozzarella cheese, shredded

Preparation

1 Preheat oven to 350 degrees. 2 Spray a large non-stick skillet with olive oil cooking spray and heat over medium heat. Add leeks and garlic and saute for 3 – 4 minutes to soften. Add zucchini, pushing leeks to the outside of the pan so they don’t burn, and cook zucchini another 8 – 10 minutes to brown on each side and cook until crisp tender. 3 Spread 1/3 cup spaghetti sauce on the bottom of a small baking dish. Layer 1/2 of the zucchini and some of the leeks. Spread with remaining spaghetti sauce and leeks. 4 Combine panko, parsley and mozzarella cheese and spread over zucchini. 5 Bake for 20 – 30 minutes until bread crumbs brown and zucchini is tender when pierced with a fork.

About


Savory baked zucchini topped with crunchy panko bread crumbs and cheese.